Nothing can beat Grandma’s Turkey Noodle Soup. It’s just like love in a bowl. My grandma always has some type of soup to heat up when you visit her, and my favorite is her turkey noodle soup. I recreated my grandma’s turkey noodle soup the best I could. The flavors are spot on and the noodles are nice and tender. This recipe is great for using leftover turkey.
I made a homemade Turkey Stock for this soup since we had cooked a whole turkey earlier this week, I used the carcass, some veggies, seasonings, water, and cooked it my slow cooker. The turkey stock may seem like a lot of work, but it’s really is simple, and adds a ton of flavor to this soup. (This turkey stock needs to be made overnight, or the day before making this soup).
The next day after I made the turkey stock (or you can buy it, Trader Joe’s sells an amazing turkey stock!) I added the turkey stock, turkey, veggies, bay leaves, thyme, and black pepper to the slow cooker, I cooked all of that for 8 hours on low.
Then I cooked my noodles on the stove-top, then added them to the soup, and cooked for 1 1/2 hours more in the slow cooker, I did this so the noodles would get extra tender, just like grandma’s soup. I always cook my noodles before adding to the slow cooker, I had a bad experience with noodles that disappeared into mush in the slow cooker when I added them raw.
My family has been down with the flu this week, and this was the perfect meal to make us feel better! I also had to work late all this week too, which didn’t help at all! I hope to feel better this week, and I am happy that I will have this soup for leftovers!
Slow Cooker Grandma’s Turkey Noodle Soup
- Slow Cooker- 6 quart or larger
- 7 cups turkey stock or broth (chicken broth may be used)
- 3 cups turkey cooked leftovers; shredded or diced
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup white onion diced
- 2 bay leaves
- ½ tsp. thyme
- ⅛ tsp. pepper
- 8 oz. fettuccine noodles broken up, cooked separately
- ⅛ tsp. salt to taste
- Add the stock or broth, turkey, carrots, celery, onion, bay leaves, thyme, and pepper to the slow cooker.
- Cover, and cook on low for 8 hours.
- After the 8 hours are up, cook the noodles for about 1-2 minutes shy of package directions in salted boiling water on the stove top.
- Once the noodles are cooked, drain.
- Add the noodles to the slow cooker with the soup, and continue to cook on HIGH for about an 1½ hours more, this will soften the noodles to perfection, and make the soup thicker.
- Serve and enjoy.